Of course we knew the BIO HOTELS. The longest time already. One maybe a bit better than others. In some we have vacationed, in others are our distillates. After Jürgen Schmücking approached us with the question, whether we want to be part of the new cookbook of the BIO HOTELS, we were immediately on fire. Now the result is the lust for pleasure PUR 3. We are excited. But read, what Jürgen himself says:

“My tour of 26 organic hotels in autumn 2017 was a tour de force to the most exciting culinary places in Central Europe. What the hosts, the cooks and the cooks of these houses offered me was so fantastic and impressive that it is my concern to dedicate a page to this extraordinary club and its people. The BIO HOTELS see themselves as different and they are. However, they do not only differ as a group from the rest of the domestic gastronomy, also within the community diversity is paramount. BIO HOTELS was founded by a group of innovative hoteliers from western Austria and southern Germany. At first – as always at the beginning, when ‘BIO’ comes into play – laughed at, today the spearhead of clean and sustainable organic gastronomy. And it’s not a small club with a handful of members anymore. Nothing shows that better than a look into the new lust for cooking PUR 3.

 What you get served at the BIO HOTELS are organic food (100 percent and controlled), as well as things that the season and the region offer. Pure pleasure. And each hotel has developed its own style in using these ingredients to create creative dishes. When I’m not working on culinary books or articles, I’m on the road as a restaurant tester. I know the kitchens in Austria and Germany well, and I know what I’m talking about. Dining in a BIO HOTEL is always a special experience. ”

Here is a cute example in which our MOSTELLO gives the escort:


Sour cream pancakes with rum plum

(Recipe for 4 people)

She was not a connoisseur, the Sissi, our Empress. If already pastry, then Hungarian. Somlauer dumplings. Or Gundel pancakes. But that’s a different story. Anyway, she was line conscious, in other words a culinary bitch, and at some point it happened that she did not even want to eat a specially created dessert of pancake dough. So his most serene majesty, the Emperor, had to step in and say – “According to reports – ‘Give it to me, the Schmarren.’ ‘Since then, the Kaiserschmarren has been part of the culinary heritage of Austria. A ski lodge without him is virtually unthinkable. The sour cream pancake is the epicurean comparative of Kaiserschmarrns. So even fluffier, even more lush. And just as easy.

  • 250 g sour cream
  • 10 g of vanilla sugar
  • 5 yolk / egg yolk
  • 5 egg whites / egg whites
  • 35 g Maizena (corn starch)
  • 50 g of granulated sugar
  • 1 pinch of salt Orange zest,
  • lemon zest 8
  • plums
  • sugar
  • rum

Sour cream, vanilla sugar, yolk, Maizena and the zest stir gently. Beat the egg whites with the granulated sugar and the salt until stiff and add slowly to the amount of sour cream. Fill into a buttered dish and bake at 150 ° C for about half an hour.

Halve the plums and sprinkle with rum and sugar. One night covered. For serving, roughly cut the mixture into pieces, dust with sugar (powdered sugar) and serve the plums. Do not forget the MOSTELLO. It makes the experience unforgettable. Incidentally, the recipe comes from the Biohotel Rupertus in Leogang, where in the bar we also chop and mix with our distillates. But more on that later.

To order is pleasure PUR 3 here.